Eggless Christmas Fruit Cake Recipe

• Step 1: Preheat oven to 180o C.
• Step 2: Grease an 8 square cake tin with 1/2 tsp butter and dust with 1 tbsp flour.
• Step 3: Heat sugar in a pan till it melts and becomes brown. Add warm water to make caramel syrup and keep aside.
• Step 4: Sift the maida, baking powder, soda bicarbonate, cinnamon, and nutmeg 2-3 times. Keep aside.
• Step 5: Toss the chopped fruits with 1 tablespoon of maida to coat them evenly, then set aside.
• Step 6: Soften butter in a pan. Beat in Nestlé MILKMAID.
• Step 7: Fold the sifted maida with the Milkmaid-butter mixture, alternating with aerated soda and caramel syrup until all over.
• Step 8: Add the chopped dry fruits (cashew nuts, almonds, walnuts, cherries, orange peel). Fold into the mix carefully with minimum movement.
• Step 9: Pour the batter into the greased cake tin and bake for an hour at 180o C or till the cake is done. (Prick with the toothpick in the centre, and if it comes out clean, the cake is ready)
• Step 10: Remove from oven, and cool for a while. Loosen the sides of the cake, using a knife if necessary. Turn out over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting into pieces.

Tips to make Fruit Cake

• Use brown sugar instead of white sugar for the Fruit Cake recipe to get a richer flavour.
• Don't overmix the batter or your Fruit Cake will become very dense and heavy.
• Bake your Fruit Cake at a low temperature for an extended period to achieve even cooking without burning it.
• You can top the Fruit Cake with dried fruits to enhance its flavour.
• Keep a close eye on your Fruit Cake towards the end of baking. Overbaking can cause it to dry out.
• Store the Fruit Cake in an airtight container to lock in moisture and prevent it from drying out.
• Once cooled, wrap the Fruit Cake in plastic wrap and then in foil to keep it moist and fresh.

FAQs on Fruit Cake

1. Why is my homemade Fruit Cake dry?

If your Fruit Cake has turned out dry, probably you’ve overbaked it. To fix this, try brushing the dry cake with a simple sugar and water syrup to add moisture. Alternatively, you can wrap the cake in a damp cloth or paper towel and let it sit for a few hours to absorb moisture. Additionally, storing the cake in an airtight container can help retain its moisture over time.

2. Why is my Fruit Cake sticky?

Your Fruit Cake may be sticky due to excess moisture, underbaking, or a high sugar content. Follow our Fruit Cake recipe properly, bake for the recommended time, and allow the cake to cool completely.

3. Why do Fruit Cakes crack when baking?

A common cause of cracking in Fruit Cakes during baking is excess leavening agents, such as baking powder. This accelerates the rising process, resulting in cracks or overflow beyond the edges of the tin.

4. How does Fruit Cake last so long?

Fruit Cake usually lasts long because its dense texture keeps out air and moisture, preventing bacteria and mould. Fruit Cake ingredients like dried fruits and nuts, which are moisture resistant, also help prevent spoilage.